Omaç; It is a delicious and practical recipe to evaluate the remaining breads and doughs. It is known that it was most commonly done in Gaziantep. The state in Gaziantep is different from other regions. The image is similar to raw meatballs and the materials are more varied. However, similar recipes are applied in different kitchens.
It is also known for different names such as ovmaç, ovalamaç, praise, crispy squeezing, blowing, pisalist.
The omaç is usually served in breakfasts. The preparation time is very short and is a very low -material recipe. In general, it is prepared with eggs, dough and butter. However, in some regions, this recipe enriches. And onions, tulum cheese, tomatoes, mint, parsley can be added to the ingredients.
https://egepazarindan.com/kavut-nasil-yapilir-kavut-unu/ ovmaç with which bread is made? It is widely made with yufka bread. Essentially designed to evaluate the remaining breads, the nut can also be prepared with pita bread or francala.
Which region does the OMAÇ recipe belong? It is a recipe applied in different kitchens. Gaziantep, Sivas, Yozgat, Kirsehir kitchens are prepared commonly.
How to make omaç? Materials
2 dough
2 eggs
1 tablespoon of butter
A pinch of salt and pepper to sweeten
Preparation of
Divide the dough into small pieces with your hand or cut with a knife. Put the dough into a large pan.
Add the butter on the dough and cook over medium heat until the dough is crispy. Make sure that the furnace is not high.
Put the crispy dough into one side of the ceiling.
Break and cook the eggs in the empty part of the ceiling.
However, in order not to lose the crispy of the dough, make sure to break the eggs directly on the dough.
Mix the eggs thoroughly with dough and add the salt, black pepper.
You can serve the cooked omaç by wrapping it into the dough or hot hot.
Enjoy your meal!
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